1 pkg. blueberry muffin mix
1/3 c. flour
1 tsp. baking powder
1 c. water
1 egg
1 tbsp. oil

Empty blueberries into strainer. Wash under cold running water; set aside to drain.

In a medium bowl, blend muffin mix, flour, and baking powder with a fork. Stir in slightly beaten egg, water and oil. Mix until well blended. Stir in blueberries.

Pour batter on preheated, lightly greased skillet and cook until pancakes begin to dry around the edges and bubbles form on top, flip and cook until golden brown.